Union Square: Tangy Artichoke Cauliflower Ragout

by Joanne on December 6, 2013

T G I F!   I know, I know… don’t wish your life away but Friday’s are just so darned fun!  It seems in our work place, which, I have to say is stress free, healthy, fun, we all STILL count down ‘til Friday.  What happens on Friday to make it such a great day?  Hmmm…not sure but I think it has to do with the fact that Saturday morning follows which is the day the alarm does not go off.  That’s not to say we don’t wake up at the same early hour, it’s just not triggered by an alarm.

The weekend.  It’s not relaxing and often filled with chores that can’t be done after work. Even if we skip the chores, typically what we chose to do is not relaxing, it’s go, go, go. Exhausting! 

What’s your favorite day of the week?  Mine is Friday leading into Saturday.


What IS Ragout?  It’s a thick stew.  It can be a main course dish, or a thick sauce to accompany boiled potatoes, noodles, rice, or other starch. Slow cooking allows flavors to develop, rich and deep. 

Based on an appetizer recipe in Union Square Cafe cookbook, this hearty, fragrant appetizer was turned into a healthy whole vegetarian meal with the addition of some soy bean protein and fresh sliced portabella mushrooms.

Artichoke Cauliflower Ragout1

*The original recipe uses Potatoes instead of Cauliflower.  The potatoes may round out the tanginess of the recipe due to their starchy nature and for traditional Ragout, as we learned above, are typical of this style dish.

Artichoke Cauliflower Ragout2

Serves 4

  • 1 large head cauliflower – cut into small florets.
  • 1 jar artichoke hearts, drained and rinsed
  • 1 TBS garlic, sliced
  • 1/2 tsp coriander seed, crush
  • 1/2 tsp black pepper
  • 1/3 cup white wine (or vermouth)
  • 1/3 cup olive oil
  • 1/2 tsp kosher salt
  • 5 oz shelled, soy beans, partially cooked
  • 1/2 pint sliced mushrooms
  • 1/4 cup pitted black olives, sliced
  • 3/4 cup oven dried tomatoes – sliced
  • 2 TBS chopped mint
  • 2 TBS chopped basil
  • 1 TBS chopped parsley

In a large, deep saucepan, add the artichokes, cauliflower, garlic, coriander, pepper, wine, 1 cup water olive oil, and salt. Bring to a boil, lower flame and simmer for 25 minutes.

Add the remaining ingredients and cook, uncovered for an additional 15 minutes.

Allow to cool about 20 minutes and serve with crusty bread.

Artichoke Cauliflower Ragout3

Are you looking to revamp your diet in 2014? 

What ways are you going to change your meals?

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1 Comment

  • At 2013.12.06 18:22, Lori said:

    I like Saturday mornings the best. It’s quiet and I can sit and relax with some coffee. I work at home, but Saturday mornings still are a treat 😀

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